Add barramundi skin sides down and cook until skin is crispy, 4-5 minutes. Flip and cook until fish is opaque and cooked through, 2-3 minutes more. • Fluff rice with a fork; stir in scallion greens and 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper. • Divide rice between plates.
SO YUMMY and super easy, with basic ingredients like garlic, basil, tomatoes, white beans, Parmesan, and white fish. Perfect with a green salad and crusty bread. 12 – 16 ounces barramundi (or your favorite white fish), thawed
12 – 16 ounces barramundi (or your favorite white fish), thawed MARINATE TOMATOES AND BEANS: Combine olive oil, garlic, herbs, salt, pepper, tomatoes and their juices, and white beans in a small bowl. Set aside to marinate while cooking the fish (although the longer they marinate, the yummier your sauce will be).
Adding a sauce, like Hollandaise Sauce is the perfect way to turn fish into a ketogenic entrée—and keep it filling and comforting. Barramundi is one of the new sustainably farmed, firm-fleshed, white fish that flakes nicely and has a really meaty texture. It's also pretty affordable for a healthier choice fish.